Name: Barnyard Millet Mini Crepe Rolls recipe by Sujata Hande-Parab at BetterButter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 5
Ingredients: Barnyard Millet or Bhagar or Sama ke Chawal – 2cups; Water – 2cups for soaking; Oil – 3-4 tbsp.; salt as per taste; For Stuffing - Potato (boiled, peeled, and cut them into small cubes) – 2nos; Cumin seeds – 1tsp; Roasted Peanuts coarsely powdered – 3tbsp; Green chili coarse paste – 1-2 tbsp.; Grated Coconut – 1/4th cup; Raisins - 1tsp; Cashew nuts crushed - 1tbsp; Lemon juice – 1tsp; Fresh ginger paste– 2tsp; Oil – 1tbsp; For Serving – Coconut chutney

ABOUT Barnyard Millet Mini Crepe Rolls RECIPE

Barnyard Millet is also called as bhagar or sama ke chawal or variche tandul. It’s a very popular in Maharashtra and mainly consumed in fasting. Easily available throughout the year and variety of dished can be prepared using this millet. I have prepared crepes or ghavan or dosa using Barnyard Millet. Stuffed with potato subji and rolled it. This can be eaten in fasting as well.

Ingredients Serving: 5

Barnyard Millet or Bhagar or Sama ke Chawal – 2cups
Water – 2cups for soaking
Oil – 3-4 tbsp.
salt as per taste
For Stuffing - Potato (boiled, peeled, and cut them into small cubes) – 2nos
Cumin seeds – 1tsp
Roasted Peanuts coarsely powdered – 3tbsp
Green chili coarse paste – 1-2 tbsp.
Grated Coconut – 1/4th cup
Raisins - 1tsp
Cashew nuts crushed - 1tbsp
Lemon juice – 1tsp
Fresh ginger paste– 2tsp
Oil – 1tbsp
For Serving – Coconut chutney

Instructions

For Barnyard Millet Crepes - Soak Barnyard Millet or Bhagar in water overnight. Next day blend the same in blender till smooth batter.
Add salt, a tablespoon oil and adjust the consistency of the batter to ensure it is not very thick not very thin.
In a nonstick pan drizzle oil. Spread all over with rubber spatula. Pour a ladle full or two, batter evenly in a thin round shape.
Cover it with a plate for 3-5 seconds. Remove plate and flip it when the edges begin to rise from the pan. Cook it from other side too.
For Stuffing - Heat oil in a non-stick pan, add cumin seeds. Let it splutter
Add green chili, ginger paste. Cook till raw aroma goes off.
Add boiled, peeled, cubed potatoes, coarsely powdered roasted Peanuts, lemon juice, salt, cashew nuts and raisins. Mix well.
Finally add grated fresh coconut. Mix.
Assembling – Using 2” cookie cutter, cut out crepe rounds. One large crepe will yield 3 -4 mini crepes.
Place a crepe on a chopping board or plate. On the edge, closest to you or in the center place a teaspoon of the potato filling in a neat row, about 2 cm from the edges.
Carefully but firmly roll the clean edge nearest you over the potato, gently but tightly roll all the way up.
Repeat the procedure with remaining crepes.
Serve hot with Coconut Chutney.

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